SPICY RIGATONI
Crispy and golden, or spicy and saucy? Why not have both? This ultimate comfort food combo has it all. Smoking hot rigatoni that is in desperate need of some garlicky bread for dipping... and maybe even a margarita for sipping? It's a dinner that you'll love so much, you might be ordering ingredients to make more before you're even half way through.
INGREDIENTS
Serves 2
• 200g Rigatoni
• 400g Passata
• 1 Large Shallots
• 4 Garlic cloves
• 2 Tbsp Chopped Chillies
• Parmigiano Reggiano
STEPS
1
Preheat your oven to 220C.
2
Thinly slice 4 cloves of garlic and dice 1 large shallot.
3
In a saucepan, heat up some olive oil and add your chopped shallots and garlic. Slowly cook on medium-low heat until they soften up and become more translucent (about 8-10 mins). Be sure not to burn them. Once they feel soft add in your chopped chillies and mix well. I used 2 heaping tablespoons of chopped chillies for a spicy version but add/remove to taste.
4
Pour in your passata and season with a teaspoon of salt and a teaspoon of sugar. Leave to simmer.
5
Place your pasta in a pot of boiling water and cook until just below the package's recommended time. It will finish cooking in the sauce.
6
Once your pasta in just below al dente, scoop it into your sauce and mix well. Let the pasta cook for another 1-3 minutes depending on doneness.
7
When you are happy with the texture of your pasta, place it on an oven-proof plate and cover with plenty of grated parmigiano reggiano. Place on the top rack of your preheated oven until the top crisps up and some slight colour change begins to happen.
8
Serve with your spicy rigatoni with a slide of flatbread and a margarita. Enjoy!
